Wild Asparagus Omelet

Torre de Moncorvo



Eggs, wild asparagus, salt /

Wash the asparagus, then cut into pieces, leaving the heads

whole. Let it boil for 2 or 3 minutes in water with a little salt and drain well on a strainer . Beat the eggs with salt ,pepper, and asparagus mixing all very well. Put olive oil in a non-stick skillet and when is hot add the eggs and slowly starting to roll the omelet while it cooks. It is served simple or with salad.

The wild asparagus can be found near the olive trees, along the walls ,or even in not cultivated open land. Even today, in the spring, it maintains the tradition of “going to the asparagus”.